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Cauliflower Potato Soup

Cauliflower Potato Soup


"A yummy cauliflower and potato soup that tastes just like potato soup. Serve topped with shredded cheese."
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3 h 25 m servings 417 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1090 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
  2. Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
  3. Cook on Low, stirring occasionally, for 2 1/2 hours.
  4. Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the chicken broth. The actual amount of the broth consumed will vary.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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Read all reviews 50
  1. 66 Ratings

Most helpful positive review

One of the best soups I've ever made. After reading the review about it being too chunky I simply took half of it out of the pot and used my immersion blender then added it back in. This smoothe...

Most helpful critical review

I would have mashed the cauliflower bits so the soup is not so chunky. Also it's very thick, and these servings are huge! I doubled this recipe to 8 servings instead of 4, to take it to a church...

Most helpful
Most positive
Least positive

One of the best soups I've ever made. After reading the review about it being too chunky I simply took half of it out of the pot and used my immersion blender then added it back in. This smoothe...

This was delicious! I didn't realize it was for the crock pot until way too late, so i cooked it all on the stove in about half and hour. I tossed three cloves of garlic in with the carrots, pot...

Loved this! We are making it for the second time tonight, because I have been craving it all week. I left out the cream cheese and bacon in an effort to make this a little healthier, and it wa...

Soup was delish and easy to make. My whole family loved it. FYI.......Do Not Try using a hand mixer in the Crock Pot unless you enjoy cleaning soup off of your counter tops, windows and cabinets...

Very good. My kids didn't even notice the cauliflower!

WOW! Is this ever good!!!!! YUMMO! Sautéed chopped onion and garlic then added veggies. Also added some rosemary. Used 4 med yellow potatoes and 10 baby carrots. Next time cut potatoes smaller '...

I made this pretty much sticking to the recipe. The only thing I did different was omitted the bacon bits. I instead cooked up some black pepped bacon and topped the soup with that and the che...

Made it exactly according to the recipe. Delish, everyone enjoyed this soup. I'll definitely make this again. I did use an immersion blender when it was finished cooking. Oh and you'll need t...

I made this almost exactly as listed and it was delish. I could easily have skipped the crock pot and just done it all on the stove, and I would like to find a substitute for the canned soups, ...

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